Can I make Vegetable Pasta Salad ahead of time?

Yes, this salad actually tastes better when it’s allowed to sit in the fridge for a few hours or overnight. The vinaigrette soaks into the pasta and vegetables, enhancing the flavors. Just make sure to give it a good stir before serving!

Can I use a different type of pasta for the Vegetable Pasta Salad?

Absolutely! While bowtie pasta is the recipe’s go-to, you can substitute with any short pasta like penne, rotini, or farfalle. You can even try gluten-free pasta or spiralized zucchini for a lighter, gluten-free version.

Is this Vegetable Pasta Salad vegan-friendly?

Yes! This recipe is naturally vegan as long as you skip any optional non-vegan add-ins like cheese or meat. The vinaigrette is made with olive oil and vinegar, so it’s dairy-free as well.

Summer Vegetable Pasta Salad

Description

This Summer Vegetable Pasta Salad is a light, refreshing, and colorful dish, perfect for summer BBQs, potlucks, or meal prep. With a variety of fresh vegetables and a tangy homemade vinaigrette, it is customizable and easy to prepare, making it the ultimate summer recipe.

Ingredients

Scale

12 oz. bowtie pasta
2 Roma tomatoes, diced
1 yellow squash, chopped
1 zucchini, chopped
1 broccoli crown, chopped into florets
1/2 red onion, sliced
1 12oz. jar roasted red peppers, drained and sliced
1/2 cup chopped parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
3/4 tsp salt
1/4 tsp freshly cracked black pepper

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Instructions

Make the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper. Set aside.
Cook the bowtie pasta according to package directions (about 7-10 minutes), then drain and rinse under cool water to stop the cooking process.
While the pasta is cooking, chop the vegetables: dice the tomatoes, chop the squash, zucchini, and broccoli, and slice the red onion and roasted red peppers. Roughly chop the parsley.
Place the cooled pasta and chopped vegetables into a large bowl. Add the chopped parsley.
Whisk the vinaigrette again and pour it over the pasta and vegetables. Toss everything until well-coated with the dressing.
Adjust the seasoning with more salt and pepper, if needed. Serve immediately or refrigerate for a few hours before serving to let the flavors meld together.

Notes

For best flavor, refrigerate the salad for at least 1 hour before serving.
You can substitute other short pasta like penne or rotini for the bowtie pasta.
Customize the salad by adding grilled chicken, feta cheese, or olives for extra flavor.
Make sure to stir the salad before serving if it has been sitting in the fridge.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing, Chilling
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 330
Sugar: 6g
Sodium: 856mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg